Krauts, Pickles, and Kimchi with Karen Diggs

  • Bauman College 1007 University Avenue Berkeley, CA, 94710 United States

Different cultures from around the world have been making fermented vegetables for centuries. It is one of the oldest methods for preserving foods. In addition to the complex and tantalizing flavors, lacto-fermented vegetables are superfoods that provide abundant vitamins, minerals, and probiotics and help to strengthen the immune system, improve digestion, and increase energy.

In this workshop, you will:

  • Hear a brief history of lacto-fermented foods
  • Learn basic rules for making fermented vegetables
  • Make classic sauerkraut, pickles, and kimchi
  • Participate in a tasting of a wide array of fermented vegetables that will be paired with live-cultured, effervescent beverages


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